Ingredients

• 2 garlic cloves
• 3/4 teaspoon finely chopped fresh rosemary leaves
• 3/4 teaspoon finely chopped fresh thyme leaves
• 1 tablespoon dry white wine
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons Dijon mustard
• 2 tablespoons whole-grain mustard
• Nonstick olive oil cooking spray
• 6 (6 to 8-ounce) salmon fillets
• Salt and freshly ground black pepper
• 6 lemon wedges

Directions

Recommended Wine: 2001 Pecchenino

Origin: Alba, Piedmont

Grape: Dolcetto

Wine notes: Using white wine for fish and red wine for meat no longer

applies. Break with tradition. Italy produces many interesting reds, so

for this dish I chose a classic Italian wine made from the dolcetto grape.

This lighter bodied red will marry well with my salmon dish which has a rich and silky texture. The delicacy of the herbs in my mustard glaze goes

nicely with the fruity nature of the wine. My rule for pairing wine with

dishes is to go with what tastes good.

Wine Pouring Notes: Do not fill above the curve of the bowl, never more

than 1/2 full, that way you can get a true sense of the wine's aroma and a

better sense of its bouquet. To get the full experience of the wine, place

your nose into the glass and take in the wine's beautiful aroma.